r7 







■y>\ Health is Better than Wealth. '0$^ 

''•*•*♦ ^ ^1 ^i>v*v^ 

•>X| t/r/L£ £>t/zc/ £\#'J 

m v f LA i f;£ 

$| IvogueI jgj 

?>V^ TRADE MARK. it\''t 



CACAOS 



CHOCOLATES I 



United States of America. f:£:J 



By PROF. NEMO, 
Corresponding Editor of " Le Livre," /fvm /"ari'j. 

HUYLER'S CHOCOLATE WORKS, 

S. E. Cor. 18"™ St. and Irving Place, 

NEW YORK. 



\\\\\\\\\.\\\\\\\\\\\\\V^NXV 



/ 



^\%\\\S\SV\\W 




1 Cabosse or fruit of the Cacao tree 

2 Lengthwise section of the fruit 

3 Cross section 



4 Bean or seed 

5 Bean without shell 

6 Blossom . 



> % 






: 






: 


T7//.A- Z>LXC7 




1 \ 


1 VOGUE 1 


\ \ 


■ 


TRADE MARK. 


\ \ 


\ 


6A6A0S 


= 


\ 


AND 

6 H 6 LAT E s 


1 


: 


IN THE ' 

United States of America. 


- 


1 1 


c^f . Jxer-re &ljLol. Pey^>~ 


: 


i \ 


By PROF. NEMO. 
Corresponding Editor of " Le LlVRE," from J'aris. 


^ - 


\ 


HUYLER'S CHOCOI \ 1 li WORKS. 


' ^ = 


; 


S. E. Cor. 18 t . h St. and Irving Place, 


: 


■ 


N EW YORK. 


: 


I Lv> 




..: 



r*~ 



j?** 



■i 







I I 



V 






Copyright, 1885, 
By PROF. NEMO. 



Press of J. J. Little & Co., 

Nos. 10 to 20 Astor Place, New York. 



/0-Z<f7 



;aMCiiiiiHiiaiiiiiiiiiuiiiiiiiiiiiiiiiiMiiiiMEiiiiiiii;aiia: 



TO THE PUBLIC, 



A MONG the American people there is compara- | 

tively but a slight knowledge of the excellent | 

I properties of good chocolate, and the many benefits | 

\ derived from a generous and frequent use of it in its | 

| various forms of food and bon-bons. 

In presenting a full account of its manufacture, we f 

| give a history of the cacao bean, from its growth | 

| to its final change into the chocolate, ready for use \ 
\ as a delicacy or as an article of food for family use. 

We have also added the decided opinions of many | 

| eminent authorities of this country, and especially of | 

| those in Europe where chocolate has been much | 

^ longer and more abundantly used ; and we believe ^ 

| that its use here will increase to an enormous ex- | 
| tent as soon as the people gain a knowledge of its 
| restorative and health giving qualities. 



-»S.NNS\SS\NW.SS\VN\\\\NVN\W 



Natural history, 



THEOBROMA CACAO, so classed by Linnaeus, 
the celebrated Swedish naturalist, is a beautiful 
tree found only in the tropical countries. 

The Mexican name of the tree is Cocoquahuilt, 
and the name Theobroma, is derived from two 
Greek words meaning " food of the gods." 

In the beautiful valleys of Mexico and Venezuela 
the cacao tree is found in its most perfect beauty 
and in the highest cultivation. Under that genial 
climate, vegetation is perennial, and leaves, buds, 
flowers and fruits are seen together at all seasons, 
presenting a charming and harmonious array of 
most picturesque and varied colors — the graceful 
ornament of the forest of the New World. 

The tree is exceedingly delicate ; it must have 
warmth, shade and moisture ; the heat should never 
be less than 70 F.; it must not be transplanted 
out of its native soil, and, to produce good fruit, it 
wants a particular quality of land, temperature and 
atmospheric conditions, which are found united only 
in the intertropical regions of the American Continent. 

The longest period of production of the theobroma 
cacao tree is from eight to thirty years ; it bears 
usually about a hundred pods (cabosses or mazorcas) 



HUYLERS CHOCOLATES. 



of a form and color resembling cucumbers, con- 
taining a number of beans enclosed in a rose-colored 
spongy pulp, which is of itself an article of food. 

There are two crop:; of the pods gathered during 
the year, in June and December, although the fruit 
may be collected throughout the whole year, as the 
pods are continually opening. 

The composition of the seed in which amylaceous 
matter is combined with oil, contains also a principle 
similar in nature to them and caffe'in. As soon as 
the fruit is collected, the beans are separated from 
the pulp and dried in the sun. In some countries 
they are placed in large tubs and covered for several 
clays for the purpose of undergoing a slight fermen- 
tation. 

The most esteemed of the known kinds of 
cacao beans are the following : The Soconuzco and 
Tabasco Cacaos of Mexico ; the Caracas Cacaos 
from Venezuela, among which are the celebrated 
plantations of Chuao, Maracaibo, Tuy, Porto- 
Cab ello, San-Felipe, and many others. 

The second class embraces : Para or Maragnon, 
and Bahia from Brazil, some from Trinidad, Mar- 
tinique, Cuba, and other West India Islands, some 
from Ceylon, Bourbon and Philippine Islands, and 
some from Florida and Louisiana in the United 
States. 



>-V-\\\\\V\\\\\\\\\\\\\\\\ v 



ANALYSIS OF CACAO, 



A LFRED MITSCHERLICH, a great German 
** chemist, in his notice " Der Cacao unci die 
Chocotade" published in Berlin in 1859, g" ives the 
following analysis. We also reproduce the same 
from Payen : 



Fatty matter (fixed oil), 

Albuminoid matter, 

Theobromine, 

Starch, 

Cellulose, 

Mineral substances, 

Coloring matter, . 

Ashes, 

Water, 



Mitscherlich. 

49 
13 

3 
14 

5 

3 

3 

3 

9 

100 



Payen. 
50 
20 

3 

10 

2 

4 

o 

o 

11 

100 



Theobromine is the active principle of cacao, and 
its taste and aroma are due mainly to an essential 
oil and to tannin. 

The astringent substance, tannin, is found in a 
large proportion in the Para cacao, but very seldom 
in the Soconuzco Caracas, Cauca or Ceylon cacaos ; 
it is for that reason that the mixture of the last 
named cacaos with the former, is quite indispensable. 



iininiiiiiiiniuim, iiiiiiiiihh.hu, mini, hi,. ,,.„■;,.„., 



AUTHORITIES, 



From the Dispensatory of the United States of America 
{Philadelphia: Fifteenth Edition, 1SS4). 

Chocolate is differently prepared in different countries. 
On the continent of Europe, sugar is generally incorpor- 
ated with the paste, and spices — especially cinnamon — 
are often added. Vanilla is a favorite addition in South 
America, France and Spain. Cacao, called Cocoa, is ^ 
often sold in powder ; in this state it is much employed as 
a drink at breakfast and tea, and serves as a substitute for 
coffee in dyspepsia. It is also a good article of diet for 
convalescents. 

From the National Dispensatory {Philadelphia, 1884 . 

The Cacao is often incorrectly called Cocoa or Chocolate 
tree ; the proper name is Cacao, from the tree Theobroma 
Cacao. 

OIL OF THEOBROMA, BUTTER OF CACAO. 

In the manufacture of chocolate a portion of the cacao \ 
seed are deprived of their fat by removing the shells, 
heating the kernels to about 70 C. (1 58° F.), and pressing \ 
them between hot iron plates. The yield from different 
varieties of cacao is from 35 to 45 per cent. 

.\N\S\SSSNNN\N\\\N\\SNVnNSS\N\N\\\\\\SS\NNNNSSSSN\\S\\S\\'s\XSSS\NSSNVO« 



HUYLERS CHOCOLATES. 



The dietetic use of chocolate does not require any | 

detailed notice in this place. Prepared with water or ^ 

milk, it is employed as a substitute for coffee in southern 

Europe, South America, Mexico and West India, and to | 

a less degree in other civilized countries. It is to be pre- ^ 

ferred to the other agents mentioned when a nutritive f 

I rather than an excitant operation is desired ; and hence ^ 

it is familiarly employed during convalescence from acute ^ 

: disease, and as a substitute for tea or coffee in the diet of £ 

: v 

\ persons whose nervous system is liable to be deranged by ^ 

: them. | 

; ■ I 

S i 

The English name cocoa, which is used to designate ^ 

the product of the highly-prized cocoa bean ( Theobroma ^ 

: Cacao), is improperly applied to that fruit ; for, according | 

to Webster's Dictionary (Edition of 1884), cacao is the | 

proper term to use ; cocoa should only be employed to | 

designate the fruit or nut of the Cocoa-nut tree. 

\ I 

\ $ 

; From A Manual of Practical Hygiene. By Ed. A. Parkes, M.D., % 

F.R.S. [London, i8y8). 

Although the theobromine of cocoa is now known to be ^ 

; identical with thei'n and caffei'n, the quantity of fat is | 

\ large. It varies even in the same sort of cocoa, but ^ 
\ usually from 45 to 50 per cent. 

The large quantity of fat and albuminoid substance ^ 

\ make it a very nourishing article of diet, and it is there- | 

\ fore useful in weak states of the system (and for healthy | 
\ men under circumstances of great exertion). 

I I 

*N\N\\\\\\\\\\\\\\\\\\\N\\\\\\\\\\^^ 



HUYLERS CHOCOLATES. II 



By roasting, the starch is changed into dextrin, the ^ 

£ ... ^ 

^ amount of manganic acid increases, and an empyreumatic ^ 

| aromatic substance is formed. 

According to the celebrated French chemist, Pay en, \ 

| the alimentary properties of chocolate are fully proved. 

^ The cacao bean contains twice as much azotic matter 2 

^ (nitrogen) as the best flour, about twenty-five times more ^ 

^ / 

^ fatty matter, a notable portion of starch and a very agree- $, 

^ able aroma, whilst the theobromine which it contains pro- ^ 

% % 

| duces appetite and facilitates digestion. This analysis of ^ 

^ . ^ 

£ ingredients proves effectually that it is endowed with nu- ^ 

^ tritive power in an eminent degree. | 

'' ^ 

Chevalier, member of the Academy of Medicine and ^ 

| of the Board of Health of Paris, in his treatise on Chocolate, ^ 

^ declares that cacao and chocolate are a complete food, | 

2 and adds that "coffee and tea are not food, but cacao 2 

? ? 

2 gives one-third of its weight in starch and one-half of its ^ 

'$ weight in cacao butter, and, converted into chocolate by ^ 

| the addition of sugar, it realizes the idea of a complete ^ 

^ aliment, wholesome and eminently hygienic. 

" The shells of the cacao bean contain the same prin- <? 

^ ciples as the kernels, and the extract, obtained by in- ^ 

^ fusion of the shells in sweetened milk, forms a mixture ^ 

^ at once agreeable to the taste and an advantageous ^ 

\ substitute for tea and coffee at the breakfast, lunch, din- | 

| ner and supper table." 

In a recent work by the chemist Boussingault (April, f 

^ 1883), we read : "Chocolate possesses an essential qual- f 



\ 12 HUYLER'S CHOCOLATES 



ity — that of comprising in a small bulk a large portion 
of nutritive matter. 

"In Africa, rice, gum and shea butter help the Arab 
to cross the desert ; in the New World, cacao and 
chocolate make the heights of the Andes and the vast 
American forests accessible to man." 

This is at once a perfect food and a most energetic 
tonic. There is in fact in cacao, legumine, albumine and 
vegetable meat, associated with fat, starch and sugar, which 
maintain respiratory combustion ; phosphates, the ma- 
terial of the bony system ; and lastly, a precious substance, 
Theobromine. 

Huffeland, physician to the King of Prussia, said : "I 
recommend good chocolate to nervous, excitable persons ; 
also to the weak, debilitated and infirm ; to children, to 
women ; I have obtained excellent results from it in many 
cases of chronic diseases of the digestive organs." 

The celebrated Humboldt, in his narrative of travels, 
affirms that chocolate possesses an essential quality, viz., 
that of containing in a small compass a large proportion of 
the elements necessary to good and healthy feeding. 

Fernando Cortez, conqueror of Mexico, probably ex- 
aggerated its value when he said : " He who has drunk a 
cup of Mexican chocolate, can march all day without 
further nourishment," but it is quite certain that for long ex- 
peditions, as also when hunting, fishing or traveling, espe- 
cially when it is desirable to reduce the bulk and the weight 
of the rations, chocolate offers incontestable advantages. 



.S\\\N\SV\.\\\\\ 



iliitiiiiiiniiiiiiiitiiiiHiiiiiiiiiai 



HUYLER'S CHOCOLATES. 



Baron Leibig, the great chemist and physician, said of 
chocolate: "It is a perfect food, as wholesome as 
delicious, a beneficent restorer of exhausted power, but 
its quality must be good, and its culinary preparation 
must be careful; chocolate is a substance extremely 
nourishing and easily digested, it is fitted to repair 
wasted strength, to preserve health and prolong life. 
This salutary food agrees with dry temperaments and 
convalescents ; with mothers who nurse their children, 
and with those whose occupations oblige them to undergo 
an extensive strain of mind ; with public speakers and 
with all those who give to work a portion of the time 
needed for sleep. It soothes both stomach and brain, 
and for this reason, as well as for others, it is the best 
friend of literary men." 

Voltaire, in his Encyclopaedia, calls chocolate "milk 
for the aged." 

Broussais, a celebrated physician, said : "Chocolate of 
good quality, well made, and properly cooked, is one of 
the best aliments that I have yet found for my patients 
and for myself. This delicious food calms the fever, 
nourishes adequately the patient and tends to restore him 
bo health. I would even add that I attribute many cures 
of chronic dyspepsia to the regular use of chocolate." 

Brillat-Savarin, the master of gastronomy, said : 
"Time and experiment have demonstrated that good 
chocolate, well prepared, is an aliment as salutary as it is 
agreeable ; that it is nourishing, of easy digestion and is 



>\\\\\\\\\x\\\\\\\\\\\\\\\x\\\\\\\s^ 

14 HUYLER'S CHOCOLATES 



free from the objections found against coffee ; that it is 
very suitable to persons mentally overworked, to journal- 
ists and travelers ; it agrees with the most feeble and the 
most delicate stomachs. A few persons complain of their 
inability to digest chocolate ; good and well-prepared 
chocolate should agree with any stomach however weak 
might be its digestive power." 

During the wars of the French Empire the great Napo- 
leon and many of the officers of his staff passed entire 
days on horseback without other nourishment than a 
tablet of good chocolate. 



Manufacture, 



\ T^HE manufacture of chocolate demands the most 

* scrupulous care in the selection of the different | 
\ kinds of cacao beans, and the mode of mixing them. 

\ A sustained and undivided attention must guide the | 

\ manufacturer in order to insure continuous perfec- | 

\ tion in quality. \ 

Upon the arrival of cacaos in the factory all the | 

^ bags are opened, and their contents spread out in | 

\ a well-aired apartment, in order to dry the beans \ 

\ and to free them from all humidity previous to | 

\ the roasting process. ^ 

When thoroughly dried they are placed in a '$ 

\ hopper of a separator, having six compartments | 

^ formed of metallic grating, whose meshes being of | 

\ unequal size mechanically separate the large grains f 
\ from the smaller, the flat from the round, and 
| thoroughly free them from all particles of dust and 

^ foreign substances, so that after this first cleaning \ 

\ and picking the beans are ready for torrefaction (or \ 
| delicate roasting), in grains of equal size. 

The cacao beans are then roasted in a spherical \ 

| apparatus having a rotary motion, heated by a slow f 

| and regular fire, whose temperature does not exceed | 
j I30° F. 



• I a a a a a a a • s « a a a • a a a a a a a a a i a i ■ a , , , , , , , a , 



HUYLERS CHOCOLATES. 



In roasting some qualities we use, with excellent 
results, an imported steam roaster, ours being the only 
one used in the United States at the present time. 

Each kind of cacao bean is roasted in accord- 
ance with its natural qualities, the maturity of the 
fruit, and the size of the kernel. 

When the cacao beans are sufficiently cooled they 
are carried to the hopper of a machine called, in 
French, Tararc (which is a cracking and fanning ma- 
chine combined) ; they fall into the cracker, where 
they are cracked and separated in different sizes by 
sieves and boards, which conduct them to the differ- 
ent cases, where they are found perfectly cleaned. 

During the operation the wings of the ventilator, 
revolving with great rapidity, carry off into a special 
room the shells and dust which have been separ- 
ated from the grain during the crushing process. 

Theory, as well as experience, shows that the 
proper roasting of cacao is indispensable to the 
manufacture of good chocolate. Cacao acquires 
different qualities according to the degree of heat to 
which it is submitted. 

The Italians carry this roasting to excess : 
their chocolate is more bitter ; it dries and irritates 
the stomach. The Spanish scarcely brown their 
cacaos ; hence the aroma is slightly developed, and 
their chocolate is more fattv with less flavor, and 



■iiaiianiiiaiiiniiiii • ■ ■ ■••••• ••■■■■. itniiianii 

HUYLER'S CHOCOLATES. 



heavier for digestion. The process used by the 
French is the best, being between these two ex- 
tremes, and hence their chocolate is reputed excellent, 
as gratifying equally the senses of taste and smell. 
After very careful examination ot the various systems 
of manufacture, the French has been adopted by the 
house of Huyler's. 

The cacao beans thus roasted, cleaned and separ- 
ated into broken grains, are then mixed together in 
the proportions desired, and herein lies the secret of 
the manufacture. It is next carried to the drying room, 
and from there to the melanger, where it is subjected, 
along with sugar, to a first trituration. It then passes 
on the refiners, which have from three to five polished 
granite cylinders, where the chocolate is subjected to 
a crushing sufficiently complete to produce a fineness 
of quality, and so perfect a union of particles that will 
present a chocolate paste of the most delicious taste, 
and which will melt or dissolve in the mouth. 

After this long-continued grinding to reduce it to 
the necessary fineness, the paste is placed in the 
drying room, heated by steam from 8o° to ioo F. 

Then the paste having been mixed again in a 
special melanger is subjected to pressure in a screw 
press, in order to drive out the air so as to insure 
the preservation of the chocolate. It is next weighed 
out in half and quarter pounds, placed in molds on 



I 18 HUYLER'S CHOCOLATES. 



| a table, and submitted to a vigorous shaking, the 
| effect of which is to make the paste take the exact 

$ shape of the molds, which reproduce on the tablets | 

| the name of Hnyler's. These molds are at once \ 

sent down into the spacious cellar, specially con- | 

| structed for the chocolate. | 

This cellar is flagged with immense stones, and ^ 

| surrounded with thick flat stone tablets, sealed end- f 

^ wise into the wall, and extending as shelves, on | 
| which the warm molds are deposited. 

When the chocolate is ready to be taken from the ^ 

^ molds it is sent up to the folding room, where the | 

| employees first wrap it in pure tinfoil, to keep out | 

^ moisture and heat (the two great enemies of choco- ^ 

^ late) ; it is then wrapped, sealed, stamped, packed | 

^ and put aside, waiting to be sent to the salesrooms ^ 

^ of the house. f 

As to the processes of manufacture they are under ^ 

^ the supervision of Mr. John S. Huyler, and watched ^ 

| also with attentive and delicate care by a superin- ^ 

| tendent, whose great experience (here and in France) f 

| in every branch of chocolate-making and profound | 

| knowledge of cacao beans, assure to those products ^ 

| a uniformity of manufacture, as well as qualities that \ 

| invariably answer the description in the price-lists, | 

^ ^ 

| and respond in the most desirable manner to the | 

2 tastes of the consumers. ^ 

^\\\\\N\\\\\\\\\\\\X\\\\\\\\\\\\\\\\\\^^^ 



XNXV v\\\\SS\S\V\\\\\\\\\\\SSS\\\\\S\S\\\\\\S ~ 



Chocolates, 



IF chocolate has not attained the universal popu- 

larity of coffee, it is nevertheless its superior as | 

\ a food product, at once hygienic and agreeable. ^ 

\ The place it should occupy in our regimen gives it | 

an importance, which is daily increasing; in place of | 

\ poets it has its historians, who are physicians, chem- ^ 

\ ists, and famous gastronomists, and whose eminent | 

\ opinions, based on positive facts of science, have | 

\ more weight and authority than the fancies of the | 
\ imagination or the whims of fashion. 

The use of chocolate was introduced into Spain ^ 

\ from Mexico at the beginning of the sixteenth century | 

^ by the companions of Fernando Cortez. Thence it ^ 

\ crossed the Pyrenees in 1660, in the train of Maria | 

\ Theresa, spouse of Louis XIV. It was at first deemed | 

^ a great luxury to be enjoyed only at the tables of the ^ 

^ kings, princes and wealthy financiers of that period ; | 

\ but it gained popularity by degrees, and to-day it has | 

% become an almost universal aliment known and ^ 

% praised by every nation of Europe and America. ^ 

Chocolate can be used in various forms and ^ 

I generally agrees with all palates. It figures at the ^ 

% feast as well as in the daily routine of domestic life, \ 

I in sickness as well as in health. It is taken with | 



I II I I III III I I I I I I I I I I III I I I I I I I I a , , , I)), 

20 HUYLER'S CHOCOLATES. 

^ every repast, at breakfast as well as supper, prepared 
either with water or milk ; at dinner in the form of 

| entremets; at the soiree in ices, bonbons and 
cakes ; between meals*, and especially while travel- 
ing, it is eaten in the form of tablets, croquettes, 

| sticks, wafers and cigarettes. 

In England and the United States powdered 
cocoas are more extensively used than chocolate in 
tablets. The best quality of the latter, in which 

| sugar has been incorporated through successive 
operations, should be preferred and adopted in 

I future for the use of families. 



,\\V \ n\\\\\S\\\\\\S\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\^^ 

c o II t a • i- 9 ■ ■ u i c ti a b r - I H i: - j i - a I ' ; a III o 5 a"S E c i ■ I 



V\n WSWWWWWW"' 



Culinary Preparation op 
chocolate, 



/"^ REAT CARE is necessary in the preparation of 
^-^ good chocolate, which, from the delicate nature 
of its composition is very susceptible to acquire bad 
flavor. 

In cooking it, it is proper to employ, as far as 
possible, a chocolatiere, or pan of silver, porcelain, 
or well plated copper ; and for stirring, a hardwood 
spatula or silver spoon should be invariably used. 

DIRECTIONS. 

Break into small pieces the number of tablets 
corresponding to the number of cups needed ; put 
them into the pan and pour over them boiling water 
in sufficient quantity to entirely cover the broken 
pieces of chocolate ; let the pan stand off the fire 
without stirring for a few minutes, long enough to 
soften the chocolate ; then gently crush the contents 
until all is perfectly dissolved ; after which place the 
pan on a slow fire and add the necessary quantity 
of water and milk. Ten minutes' boiling will suffice 
to cook the chocolate ; let it then simmer near the 
fire for about five minutes or more without boiling. 



Note. — Each h&lf pound cake is divided into six tablets, each 
tablet being the right quantity for one large cup. 



22 HUYLER'S CHOCOLATES. 



Brillat-Savarin, who was a true connoisseur in 
gastronomy, has given us a receipt which he ob- 
tained from the Superior of the Convent of Belley : 
When you wish to " take a good cup of chocolate," 
he said, " make it overnight in an earthen pot and 
leave it there, well covered ; a night's repose con- 
centrates it and gives it a velvety softness which 
renders it perfect. In the morning heat it without 
boiling. Cold or iced chocolate is also very 
agreeable." 

Chocolate may be lightened by the addition 
of water, or made more nourishing by adding 
milk ; but we recommend that it always be dis- 
solved with boiling water, and that, to dissolve it, 
not less than one-third of the liquid needed for the 
complete preparation of the beverage be used. 

The mode of preparing powdered cacao, or choco- 
late without sugar, is the same ; only the necessary 
quantity of sugar and flavoring must be added 
thereto according to taste. 



Note.— Chocolates which thicken quickly and become like a sort 
of paste in cooking are far from the best; they are lumpy, grainy and 
are often combined with foreign substances. Good chocolate, on the 
contrary, being composed only of cacao and sugar, should always 
remain in a creamy state. 



&\\X\\\\\\\\\N\\\N\\N\N\\\N\\XV^S\\\\\^ 



Conclusion, 



THE house of Huyler's (whose vogue daily in- 
*• creases, thanks to the superior and varied quality 
of its confections and bonbons) has at length at- 
tained the desideratum for its chocolates, which 
are appreciated and proclaimed the best. To reach 
this result nothing has been neglected ; no sacrifice 
or outlay in procuring the latest and best machinery 
has been considered too great, and to-day Huyler's 
Chocolate Manufactory is as complete and well- 
organized as the greatest establishments of the kind 
in Europe, and produces a thoroughly good choco- 
late, which is unsurpassed in purity and delicacy 
of composition, fineness of flavor and general ex- 
cellence. 



-■'■■■[ 



^^\N^\N\\\N\NNN\S\\\\\\\\\\\W^\^^ 




I CHOCOLATES. I 



PRICE-LIST. 



CHOCOLATE IN CAKES OF % lb. AND % lb. 

Extra Superior Soeonuzco $1 .25 lb. 

Triple Vanilla 80 

Double Vanilla.. 60 

Single Vanilla SO 

Spanish Chocolate (Cinnamon) 75 

Chocolate de Same (Without Vanilla).. = .75 

FANCY VANILLA CHOCOLATE, No. 1, FOR 
TRAVELERS' POCKETS. 

Croquettes, in Fancy Boxes of \4> lb $0.60 box. 

Croquettes, in Fancy Boxes of % lb.. ... .35 " 

Croquignolettes, in Small Fancy Boxes. .25 " 

Cigarettes, in Cases 35 case. 

Cigarettes, in Packs 25 pack. 

Cigarettes, in Boxes (Between Acts) 25 box. 

Cigarettes, Envelopes 35 

Napolitains, Traveler's 20 " 

Napolitains, in Fancy Boxes 50 

Mosaic Chocolate Boxes 50 " 

* Vanilla Powder, in Small Jars 1 .00 jar. 

Bouchee^ a la Reine (Chocolate Bonbons) l.OO lb. 
Praline's Chocolate (Bonbons) 80 " 

CACAOS IN POWDERS. 

Pure Superiop Caracas Cacaos, ^-lb. Cake .70 lb. 

Pure Caracas Cacaos, ^>-lb. Cake -40 " 

Breakfast Cacaos, in Tin Boxes of \^ lb.. .40 box. 

Broma Cacaos, in Tin Boxes of y» lb -40 " 

Cacao Shells, in Bag of 3 lbs. or 5 lbs... .05 lb. 



* Vanilla powder is used by families for flavoring puddings, creams, 
••ards and cakes. 



S.XVXXN.NY\NN\\\XS\N\N\\\\\S\' 



,\\\\\\\\\\\\\xn\y-n; 






I'M 

mi 



\\\\\V\\V\\\\\\\\\\\\N« 



*K 




GF\o(i0lates ar\d Bonbons. 







LA 
VOGUE 

TRADE MARK. 



''■' 


:•:•:< 


% 


II 


\': 






STORES IN THE UNITED STATES. 



MAIN STORE: 

863 BROADWAY, NEW YORK. 

* 

BRANCHES: 

339 and 341 Fulton Street, . Brooklyn. 

Cor. Broadway and Liberty Street, New York. 
26 West Street, . . . Boston, Mass. 

34 North Pearl Street, . . Albany, N.Y. 

7 Times Building, . . . Troy, N.Y. 

Arcade Entrance, . . Rochester, N.Y. 

350 Main Street, . . . Buffalo, N.Y. 

Ocean Avenue, . . Long Branch, N.J. 

Opposite Congress Spring, . Saratoga, N.Y. 
Agency, 1 338 Chestnut Street, Philadelphi? 



^\\\\\\\\\\\\\\\\\\NN\\\\\\N.\\V 



iiy 



• 



5 




CONGRESS 




009 882 098 A • 



